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I'm a 30-something year old woman learning to build a relationship with my true provider, my Heavenly Father! Besides that I am also a daughter, a sister, and aunt, a mommy to a kitty, a friend, a client, a patient, and a pedestrian. Oh, I'm also a Maritimer! I love my east coast Nova Scotia heritage.

I wouldn't say that my substitutions were perfect but with some more tweaking in future attempts I think it can get there. Overall I was very happy.

I used about 4.5-5 TBSP gluten free vanilla cake mix, 1 TBSP of cocoa, 3-3.5 TBSP of sugar. 1 egg. 4 TBSP of coconut milk, 1.5-2 TBSP of extra virgin olive oil (although I'd like to try using coconut oil sometime). I think I'd use a little less of the cake mix in the future (maybe the 4 TBSP the recipe I found calls for) and get some coconut sugar or use honey or maple syrup in sugars place. Also, use a LARGE mug. I used a large mug and still had it spill over the sides some. Perhaps to be on the safe side and make clean up easy put the mug on a plate before microwaving. I think there's probably some room to play around with this and still end up with a successful cake in a mug that suits your needs/wants/limitations and still tastes good enough to eat.